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Diploma In Bar & Beverage, F&B Service Management Course

India’s first Government Affiliated institute which uses LMS for teaching bartenders.

Diploma In Bar and Beverage, F and B Service Management Course In Goa

Duration: – 18 Months
Timing:- 4 Hours in day
Diploma In Bar And Beverage Management Academy In Pune

Food and Beverage Service- Students aspiring to make a career in hospitality and hotel industries must be keen on to know what is a Diploma in Bar and Food and Beverage service course? The food and beverage service studies deals with the hospitality industry like the sectors that serve food like hotels, restaurants, kitchens, bars, cafes and canteens etc. Through the course students can acquire strong in-depth skills to manage the food and beverage department of reputable hotels and restaurants.

diploma-in-bar-beverage-fb-service-management-course-in-goa

MIXOLOGY BARTENDING

  • Introduction about Bartender, Bar History, Types of Bar
  • Bar operation. · Different types of Glassware & Equipment’s.
  • Classification of Beverage, Duty and Responsibility of Bartender.
  • Attitudes of bartenders, Biology of Hangover.
  • What is alcohol & what is the Fermentation & Distillation process?
  • Modern Methods of Mixing Cocktails, Styles & Presentation.
  • Spirits of the World: Whisky, Gin, Tequila & mescal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits, schnapps, Tea and coffee, Cider and Perry (Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting).
  • Storeroom requisition, Daily inventory, Selling techniques of product.
  • Learn more than 80+classic & Innovative (Unlimited) cocktails.(T&C Apply)
  • Practical’s just don’t see but make it yourself with actual ingredients (T&C Apply)
  • Shooter and slammers & Mocktails.
  • Brewery, Distillery & Winery visit. ( visiting cost is applicable )

FLAIR BARTENDING

  • Personalized flair trainer (8 Hours) with Flair kit.
  • Basic of Flair bartender – shaker Moves -bottle Moves (stall, rolls, bumps, Flips, grips).
  • Free Accurate 30-60-90 ml Pouring.
  • Pouring style- (slide pouring, up-down right, left, front pouring, cuts & much more).
  • Work flair sequence.
  • Fire flair sequence.
  • Exhibition flair sequence.
  • 3 Flair sequence with a filled bottle.
  • 3 bottle flair, 2 shakers 1 bottle moves.
  • Flair with ice, glassware, tissues,
  • other equipment bar tricks, and Magic.
  • 3 bottle fire flair.
  • 4 bottle flair sequence.

Foreign Liquor Register (F.L.R.)

How to get a Bar license?

  • Introduction to Bar License
  • Bar Business Models
  • Types of Liquor License
  • Licenses Requires to Start a Restaurant
  • Distributors contact (Liquors Distributors)

How to fill F.L.R-3 Excise Report?

  • Daily inventory & Store Room Requisition
  • Brand Name Register (Form FLR- 1A/2A/3A)
  • F.L.R-3 Register
  • Form F.L.R-4 (Monthly Statement Book )
  • Form F.L.R-6 (Permit Holder’s book)

Advance Molecular Mixology

  • History of Molecular Mixology / Jello shots and recipe, Faqs of Jello shot.
  • History and Common Techniques of Gelification.
  • History, Techniques and Cocktail of Spherification & Reverse Spherification.
  • Faqs of Spherification & Reverse Spherification.
  • Techniques and Cocktail of Whipping Siphon.
  • Protection, Techniques, and Cocktail of Liquid Nitrogen and Dry Ice.
  • Xanthan gum History Making Proses, Techniques
  • Agar-Agar History Making Proses, Techniques
  • Chemical Ingredients Information: Sodium Alginate, Calcium Chloride, Calcium Lactate Gluconate, Sodium Citrate.
  • Gelification Cocktails: Spaghetti, plastic paper, orange jello shot, Layered shot, Margarita Jello Shots, Strawberry Daiquiri Jello Shots
  • Caviar Cocktails: Orange caviar,Dry ice Mojito caviar cocktail,Between the seets, Aviator, Bloody Mary, Bluelagon, Cubalibre, Highball, Cosmopolitian.
  • Emulsification Cocktails: Emulsified Campari and Orange Cocktail, Emulsified with Cosmopolitan. Emulsified with dirty martini, Emulsified with strawberry Daiquiri, Emulsified with Madras.
  • Whipping Siphon Cocktails: Vanilla whipping, Strawberry whipping, Rose whipping, Chocolate whipping.
  • Liquid Nitrogen Cocktails: Frozen margarita, Frozen Pinacolada, Frozen cosmopolitan Frozen Cuba libre, Frozenice, Cheese boll, Biscuits/Chips (Waffers), Cotton Candy
  • Home Made Liqueurs (with liquor Testing): Irish cream, Orange liqueurs, Coffee liqueurs, Midori, Grenadian, Amaretto, Peach
  • Home Made Wine: Pineapple, Apple, Grapes, and Plum.
  • Fruits Infused (Shots): Red Grapes, Green Apple, Water Melon, Strawberry,
  • Shots: Rainbow, Atom bomb shots, Dept shot, Slammers, Fleming tower, Fire shots
  • How Bitters are Made: Aromatic Bitters, Orange Bitters, Lavender Bitter, Apple Bitter
  • Syrups: Strawberry, Orange, Coconut, Coffee, Chocolate, Watermelon
  • Jell-O Shots: Strawberry, Black currant, Green apple, Orange
  • Smoke Cocktail: Smoked Fruit, Smoked Herbs, Smoky Spirits, Smoky Garnish
  • Air Bubble Cocktails: (All Flavors)
  • Fermentation & Distillation Live Demo
  • Culinary mixes / Floral mixes / Tiki mixes.

Bar and Beverage Management

  1. The History of Wine:
    • The grapes and vinification
    • Wine and food pairing
    • The taste of wine and the wine of the world
    • Storing wine and serving wine
    • The Big Six wine tasting
  2. Brands & Cocktail History: Gin, Rum, Vodka, Tequila, Whisky, Brandy, Beer,
  3. Innovative cocktails: (Practical’s, Styles & Presentation)
    (World class Mixology Computation Winner 10)
  4. Bar Manager Duties:
    • Personality development communication fundamentals while facing interviews
    • Principles of management & marketing for hospitality
    • MIS( management information system )Software for F&B
  1. Bar Design, Menu Design & costing:
    • Cocktails & Mocktails Menu & costing
    • Beverage cost controls, Tea, coffee brewing & cigar,
    • Liquor Cost Control Techniques, Forecasting, Planning & coasting,
    • Bar planning, Project report writing & presentation
    • Bar Layout Design Gust Capacity
  2. Beverage service & Gust handling:
    • BOT KOT & Bill Punching, Staff Training & Marketing
    • Beverage service, Guest handling
  3. Bartender Speed Training:
    • Pouring (style teqinic, Types), Cocktail
    • Inventory, Bar tricks & Magic Tricks

F&B Service Management

  • The Foodservice Industry
  • Staff attributes Skills and Knowledge
  • Food and Beverage Service Areas and Equipment
  • The Menu, Menu knowledge and accompaniments
  • Beverage – nonalcoholic and alcoholic
  • The Service Sequence
  • Specialized Forms of Service
  • Types of Service Techniques
  • Events
  • Supervisory aspects of Food and Beverage service
  • We will Provide Job Placements for a lifetime ( T&C Apply)
  • Can practice at any of our academies nationwide for a lifetime (T&C Apply)

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